We have an abundance of apples from an apple picking excursion, and squash are plentiful & cheap right now. The versatile butternut squash is arguably the most popular winter squash because of its' firm orange flesh, and its rich earthy sweetness. Its' flesh is solid and stands up to long cooking, but can be easily rendered smooth and creamy (making it a favorite in pureed soups). The slight caramelizing of both the squash and apple through roasting is an easy, and inactive way to up the flavour quotient.
Here is a link to a Squash casserole recipe from southernliving.com. I personally love Southern Living's recipes and use them frequently. And finally a helpful link to a Squash Buyer's Guide at eatingwell.com (another favorite of mine).
Roasted Squash & Apple Soup
- 1 small butternut squash, peeled, seeded, large dice
- 2 Macintosh apples. peeled, cored, large dice
- 30 ml (2 tablespoons) olive oil
- 5 ml (1 teaspoon) sea salt
- 5 ml (1 teaspoon) dried sage
- 1 l (4 cups) chicken or vegetables stock
- 80 ml (1/3 cup) 15% cream*optional
- To taste freshly ground pepper
- Pre-heat oven to 170C (350F).
- In a large bowl toss the squash and apples in the olive oil, salt and sage. Spread in a single layer over a parchment lined baking tray. Cook in the center of oven until a fork passes easily through the largest piece of squash (about 30-45 minutes). Let cool slightly. To a blender add the roasted squash, apples and stock. Puree until very smooth (about 2 minutes). You may have to do this in 2 batches depending on your blenders capacity. When ready to serve add the cream and heat the soup on medium low. Season with pepper.